Julien Royer from Odette, Singapore


Number one, Asia’s 50 Best Restaurants 2019
“Globally I am happy to see a new generation of chefs looking back to classical French cooking and opening establishments dedicated to this. There’s also been a movement of people eating a lot more consciously – really taking an interest in where their food comes from. This attitude is great for the industry and I hope that it will bring more engaged and participative diners, who are open to trying new ingredients and wines that they’ve never come across before.”